CALIFORNIA STYLE TUNA SALAD ROLLS

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California Style Tuna Salad Rolls image

Provided by Tracey Seaman

Categories     No-Cook     Picnic     Kid-Friendly     Quick & Easy     Back to School     Lunch     Wasabi     Tuna     Avocado     Cucumber     Carrot     Healthy     Tortillas     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 8

1 can (6 ounces) light tuna fish, preferably packed in water, drained and flaked
3 tablespoons mayonnaise
1/4 teaspoon wasabi paste or freshly ground black pepper, to taste
Two 10-inch flour tortillas
2 medium leaves Boston lettuce
1 Kirby cucumber, peeled and coarsely shredded lengthwise (without seeds)
1 medium carrot, peeled and coarsely shredded
1/2 of a ripe avocado: peeled, pitted, and sliced 1/2-inch thick

Steps:

  • Combine the tuna, 2 tablespoons mayonnaise, and wasabi paste in a small bowl and mix until blended.
  • Lay the tortillas on a work surface. Spread 1/2 tablespoon mayonnaise on each tortilla and arrange the lettuce on top of both; arrange cucumber, carrot, and avocado lengthwise in rows near one edge. Spoon the tuna in a line next to the vegetables (away from the edge). Roll each tortilla up snugly into a cylinder. Cut crosswise in half.

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